Recipe Provided By"Dr Sabrina Falquier"
- 1 pound ground American Lamb
- 1 tablespoons olive oil
- ¼ cup jasmine rice
- 4-5 green onions, green and white parts, finely chopped
- 2 small shallots, peeled and thinly sliced
- 1-2 spicy fresh chili peppers, finely chopped (alternatively, can use 1 1/2 teaspoons red chili flakes)
- ½ tablespoon fish sauce
- 3-5 limes, juiced
- 1/8 teaspoon sugar
- ¼ cup cilantro leaves, chopped
- ¼ cup mint leaves, chopped
- 1 cup jasmine rice, cooked per package directions
- 1 head butter lettuce, washed and leaves left whole and separated
- 3-4 Persian cucumbers, cut on the bias (at an angle)
In a large sauté pan, toast ¼ cup of uncooked Jasmine rice on medium heat. Move constantly until it takes on a brown color, yet not burned. If browning too quickly, turn down the heat. Blend the toasted rice in a blender, spice grinder, or use a mortar and pestle, to crush. Set aside in a separate medium bowl.
In the same sauté pan, over medium heat add 1 tablespoon of olive oil. Once hot, add the ground lamb in an even shallow layer, stirring minimally. Do not stir until you get slight browning - the goal is to cook the American Lamb all the way through and the browning adds flavor from the Maillard effect.
Once cooked through, remove from heat. In the bowl with the toasted rice, add the cooked lamb, green onions, shallots, chili peppers, fish sauce, lime juice, sugar, cilantro and mint leaves. Mix gently, taste and adjust flavor by adding additional fish sauce, lime juice, pepper and/or salt.
Serve alongside rice, lettuce and cucumbers. You can also make lettuce cups filled with the larb.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest